Serve this Grill Water Bamboo & Grill Prawn on Skewers with Thai Chilli Dipping Sauce, Nam Jim Jaew.
They are perfect for outdoor bbq experience yet unfortunately, for this vlog, we only manage with pan grill version, hopefully, you got to do the outdoor grill version.
You might be wondering what is water bamboo? Is it a kind of bamboo shoot? Water bamboo is not a bamboo as the name suggested, they are actually the product of a fungal infection of a type of wild rice. They are actually the edible stems of Manchurian wild rice that are pleasantly crunchy but did not have much taste to it which makes them a versatile vegetable and this is also the main reason why we choose to grill them with very minimal seasoning of salt & pepper, glaze with egg yolk to match with it’s counterpart, the large tiger prawns on skewers for that Valentine’s Day special. Also, tips on how we get our large tiger prawn on skewer, you will be amazed on how easy to skewer prawns. Last but not least, we made the dipping sauce, Nam Jim Jaew from scratch! Yes, you will definitely love this famous Thai Chilli Dipping Sauce, Nam Jim Jaew recipe which is really great with any grilled or fried meat, sticky rice and fresh vegetables.
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More info. on water bamboo here https://inaturalist.ala.org.au/taxa/4...

MAIN INGREDIENTS
Water Bamboo_ 2 or more shoot
Tiger Prawns_ 5-6 large

SEASONING FOR WATER BAMBOO
salt_ to taste
sea salt flakes_ pinch of
black pepper_ freshly ground, to taste
egg yolk (for glazing)_ 1

SEASONING FOR TIGER PRAWNS
salt_ to taste
black pepper_ freshly ground, to taste

NAM JIM JAEW, THAI CHILLI DIPPING SAUCE
thick tamarind juice_ 2-3 Tbsp (make your own from 1.5-2 Tbsp tamarind pulp + 1/4 cup hot water)
ground toasted rice_ 2 tsp or more (refer to Timecodes 1:04 for make your own)
ground roasted dried chilli flakes_ 1 tsp or more (refer to Timecodes 1:26 for make your own)
lime juice_ about 1.5 tsp
thai palm sugar_ about 1.2 Tbsp
fish sauce_ about 1/2 Tbsp
kaffir lime leaf_ 1
scallion, white part_ 1 stalk
culantro_ 2-3 leaves

TIMECODES
0:00 - Intro
0:41 - Toasting glutinous rice
1:04 - Pounded ground toasted rice
1:26 - Roast dried chillies
2:05 - Pounded roasted dried chillies flakes
2:51 - Thick tamarind juice
3:21 - Slicing herbs
4:57 - Diluting Palm sugar with thick tamarind juice
5:52 - Seasoning Nam Jim Jaew base
7:51 - Prepping water bamboo
10:27 - Skewing tiger prawn
13:48 - Grill water bamboo with egg yolk glaze
16:03 - Grill tiger prawns on skewer, seasoned with salt & pepper
16:33 - Nam Jim Jaew
16:53 - Grill Water Bamboo & Grill Prawn on Skewers with Thai Chilli Dipping Sauce, Nam Jim Jaew